• Measure out water with a few ice cubes add white vinegar set aside.
• Add flour, salt, and sugar to a bowl. Toss to mix. Add cold butter and shortening using a fork or a pastry cutter, cut the fats into the flour until it resembles oatmeal. It's ok to have to larger chunks of butter. Using a fork to bring the dough together, start to drizzle water in a little bit at a time. You can even do a tablespoon at a time, until crust comes together. Get your hands in there and bring the dough together, but do not work with it too much (you don't want it to get warm, it should continue to stay cold, if fats start to melt pop dough in the freezer for a few minutes) place dough on plastic wrap. Wrap tight and form into a flat disc. Place in freezer or refrigerator until ready to roll out and use.

blind bake pie crust

• Blind baking a pie crust is good for cream pies, or fresh fruit pies.

  After rolling out crust and forming it in the pie plate, prick bottom and sides with a fork making hundreds of little holes. Then place foil over crust and fill with pie weights. and bake at 350° for 30 minutes. Remove and allow to cool for 10 minutes before removing foil and weights. If you don'f weights the foil alone will do. You can also use dried beans if you have a bag of them, pour them on top of the foil. (I have a bag of dried beans that I use over and over just for this purpose.)